Spicy Kale and Coconut Fried Rice
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Vegan, VegetarianCourse
Main Course, Side DishMain Ingredient
Rice & GrainsOccasion
Quick & EasyIngredients
- 2 tbsp coconut or avocado oil divided
- 2 cups kale stemmed and chopped
- 1 large red bell pepper chopped
- 2 cloves garlic minced
- 2 cups cooked medium-grain white rice room temperature
- 3/4 cup unsweetened coconut flakes
- 4 green onions thinly sliced
- 2 tbsp San-J No Soy Tamari
- 2 tsp crushed red pepper flakes
- 2 tbsp chopped fresh cilantro
- 1 lime cut into wedges
Directions
- Heat 1 tablespoon oil in large wok or skillet over medium-high heat until it just begins to smoke. Stir in kale, bell pepper and garlic and cook, stirring frequently until tender, about 2-3 minutes.
- Add remaining oil and rice and cook, stirring frequently until lightly toasted, about 3-4 minutes.
- Stir in coconut, green onion, San-J No Soy Tamari and crushed red pepper flakes until combined. Garnish with cilantro. Serve with lime wedges and enjoy.
